Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.

Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Tip

No basil - pesto will do

Can’t get hold of fresh basil? If you’ve
got a tub of pesto in the fridge, stir a
spoonful into the soup just before you serve it.

Tip

Make it a bake

Ricotta & basil bake: Heat oven to 200C/fan 180C/
gas 6. Tip the pasta into a baking dish, season the
tomatoes, stir in the basil, then spoon on top.
In a bowl, combine the peas and beans, 250g tub
ricotta and a handful grated Parmesan. Dot the mix
over the pasta, scatter with more Parmesan, then
bake for 20-25 mins until golden.

Comments (246)

absolutely gorgeous, so easy to make, used green beans leeks carrots and onions, added a grated garlic clove and some chilli flakes. I used morrisons four cheese and red onion tortellini, and sprinkled pleny of parmesan on top. will definitely make again

My daughter made this last night and it was absolutely lovely. That said, she did add a few extras: chorizo, thickener, chilli flakes, chopped cooked chicken, worcester sauce, italian seasoning, salt & black pepper. The basic recipe is unfortunately a bit too bland and watery if you're used to lots of flavour but it is a good base to start with.

I love this! It always takes me a lot longer to cook through and reduce down a bit (we have induction hobs though so I tend to find this with soups and sauces that need reducing). Relatively quick to make for a filling, healthy supper - leftovers are still good for lunch the next day.

The one word I would use to describe this soup is sinch! So easy and uses all the things I would have in my kitchen anyway. To top it off it's really tasty :) One tip I would give is use good quality tinned tomatoes; I didn't and think it may have affected the flavour as this is the basis of the recipe.

This was light, healthy but very filling. My husband liked it as it was, but I felt it could use a little chilli pepper. Next time I'll reduce the amount of stock as it was a little too watery for my liking. I will definitely make it again.

Quick, easy and tasty. Added some chilli to give it a bit of a kick. Made it for dinner for my husband and I and had enough left for lunch a few days later. It tasted even better! Would definitely make again.

Used chicken stock and tortellini with bakon filling, but the soup turned out to be too watery and not sustaiable at all (in a cold environment i felt hungry after five minutes). Also, it lacked in taste a lot as no spices were listed in the recipe, so i didn't use any besides a bit of black pepper. Only a huge portion of wasabi mayonnaise added into a plate saved things a bit, but... To tell the truth - the soup was barely edible at all and my family refused to eat it, so i had to spoon the whole thing myself to not to let groceries get completely wasted... Don't know why people give it 5 star rating, have they no taste at all?..

Easy to make and like the idea of the pasta... Found it to be a bit bland (perhaps because I didn't have fresh vegetable stock) and added quite a bit of salt... Next time I will fry in a bit of garlic and chilli.... The pesto is a great addition which I will try next time.

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Tips (2)

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